This is such a great dish to use up leftover chicken carcass from your Sunday roast. It's all about the stock and trying to get as much flavour into it as possible.
Ingredients
- 4 Chicken thighs, skin on
- 1/2 tsp Salt
Broth
- Use the chicken leftovers from a Sunday roast or ask your local butcher.
- 20ml Vegetable oil
- 1L TRUEfoods Chicken Stock
- 500ml Water
- 1 Small sheet of kombu seaweed (optional)
- 50ml Soy sauce
Eggs
- 4 Eggs, room temperature
- 200ml Soy sauce
- 50ml Mirin
Garnish
- 1 Bunch of spring onions
- 250g Cooked egg noodles
- 100g Mangetout, cooked
- 4 Nori sheets
Method
- Season and cook the chicken at 200°C for 30 minutes in a hot preheated oven until golden brown. Cool, then remove the bone from the thigh.
- Colour the chicken bones in the oil using a heavy bottomed pan until golden brown. Drain off excess oil and deglaze with water. Add the chicken stock and kombu. Simmer for 2 hours on a low heat. Pass through a fine sieve then season with soy sauce.
- Cook the eggs for 6 minutes in boiling water. Chill under running cold water. Remove the shell and marinate in the soy and mirin for a minimum of 2 hours.
- Assemble: arrange the noodles, mangetout, warm chicken and nori in a ramen bowl. Cut the marinated egg in half and place on top of the noodles. Scatter the spring onions over the piping hot broth.
Photography credit: Jodi Hinds